Santa Fe Salad: A Refreshing and Flavorful Delight
A hearty Southwestern salad with grilled chicken, black beans, corn, avocado, and a creamy cilantro-lime dressing. Packed with protein and fresh ingredients, this colorful meal is satisfying enough for dinner!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish Salad
- Method: Grilling/No-Cook
- Cuisine: Southwestern
Ingredients
Scale
- For Salad:
- 2 boneless, skinless chicken breasts
- 1 tbsp taco seasoning
- 1 tbsp olive oil
- 6 cups chopped romaine lettuce
- 1 (15oz) can black beans, rinsed
- 1 cup corn kernels (fresh, canned, or roasted)
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- ½ cup shredded cheddar cheese
- ¼ cup chopped cilantro
- 1 cup crushed tortilla chips
- For Dressing:
- ½ cup sour cream
- 2 tbsp lime juice
- 1 tbsp chopped cilantro
- 1 tsp honey
- ½ tsp cumin
- ½ tsp garlic powder
- 2–3 tbsp milk (to thin)
- Salt and pepper to taste
Instructions
- Season chicken: Rub chicken with taco seasoning and olive oil. Grill or pan-sear 6-7 minutes per side until 165°F internally. Let rest, then slice.
- Make dressing: Whisk all dressing ingredients until smooth. Adjust consistency with milk.
- Assemble salad: Layer lettuce, beans, corn, avocado, tomatoes, onion, cheese, and chicken.
- Finish: Drizzle with dressing. Top with crushed chips and fresh cilantro.
- Serve immediately with lime wedges.
Notes
- Meal prep: Keep dressing separate until serving
- Vegetarian option: Omit chicken, add extra beans or grilled portobellos
- Spice it up: Add pickled jalapeños or hot sauce
- Shortcut: Use rotisserie chicken
- Storage: Undressed salad keeps 1 day refrigerated
Nutrition
- Serving Size: ¼ recipe
- Calories: 480
- Sugar: 8g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 90mg
Find it online: https://us.recipesfood.org/santa-fe-salad/
